Herb pancakes with asparagus

Name: Herb pancakes with asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white and green asparagus; 4 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 125 g Flour; 150 ml Milk; 50 ml Mineral water; 7-10 Tbsp Sugar; 1 Onion; 2 Tomatoes; 3 TABLESPOONS White wine and balsamic vinegar; 3 TABLESPOONS Olive oil; 1/2 bunch Parsley; 1/2 bunch Chives; 20 g clarified butter; 7-10 Tbsp coarse black pepper; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white and green asparagus
4 Eggs
7-10 Tbsp Salt
7-10 Tbsp white pepper
125 g Flour
150 ml Milk
50 ml Mineral water
7-10 Tbsp Sugar
1 Onion
2 Tomatoes
3 TABLESPOONS White wine and balsamic vinegar
3 TABLESPOONS Olive oil
1/2 bunch Parsley
1/2 bunch Chives
20 g clarified butter
7-10 Tbsp coarse black pepper
7-10 Tbsp Chervil

Directions

1
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, peel the lower third and cut off the woody ends. For the pancakes, beat the eggs, salt and pepper until foamy.
2
Mix flour and baking powder, sieve onto the egg mixture and stir in. Stir in milk and mineral water. Let the dough swell for about 20 minutes. In the meantime, cook white asparagus in boiling salted water with 1 pinch of sugar at low heat for about 16 minutes.
3
Add the green asparagus after about 4 minutes of cooking time. Peel and finely dice the onion. Wash, clean, quarter, seed and dice the tomatoes. Mix vinegar, salt, pepper, sugar, onions and tomatoes.
4
Add oil. Wash parsley, dab dry and chop finely. Wash chives, dab dry and cut into fine rolls. Stir the herbs into the pancake batter. Heat the clarified butter in portions in a pan.
5
Bake 8 golden yellow pancakes one after the other. Lift the asparagus out of the water and let it drain. Fill the pancakes with asparagus, pour some vinaigrette over the asparagus and serve with pepper and chervil garnish as you like.